Frozen Meals Recalled Due to Link to E.coli Outbreak

UPDATE May 31, 2013

CDC issused the final update on this outbreak.

http://www.cdc.gov/ecoli/2013/O121-03-13/

A total of 35 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) were reported from 19 states.

• 82% of ill persons were 21 years of age or younger.
• 31% of ill persons were hospitalized. Two ill persons developed hemolytic uremic syndrome (HUS), a type of kidney failure, and no deaths were reported.

UPDATE April 4, 2013

Rich Foods expanded the recall of various heat treated, not fully cooked frozen food items.  The recall will encompass what appears to be 10 months of production.
http://www.fsis.usda.gov/News_&_Events/Recall_025_2013_Expanded/index.asp

Rich Foods is recalling close to 200,000 lbs of frozen chicken quesadilla and other frozen products due to a potential link to an outbreak of E.coli O121. In this outbreak, at least 24 people in 15 states have become ill. Product did test positive for the strain, per NY Department of Health.  According to CDC, 78% of those ill are 21 years old or less.  33% are hospitalized, and 1 has HUS (hemolytic uremic syndrome).

This product does have validated cooking instructions (bottom of page), so this product would not be considered a fully cooked product. However the company is recalling product.

The responsible E. coli strain, O121, produces a shiga toxin like the O157:H7 strain that is associated with ground meat, so infection with this organism can result in bloody diarrhea as well as kidney damage.

USDA Recall Notice
http://www.fsis.usda.gov/News_&_Events/Recall_025_2013_Release/index.asp

New York Firm Recalls Frozen Mini Quesadilla, Pizza, Cheese Steak and Other Snack Products Due To Possible E. Coli O121 Contamination 
Recall Release

CLASS I RECALL


FSIS-RC-025-2013

HEALTH RISK: HIGH


WASHINGTON, March 28, 2013 – Rich Products Corporation, a Buffalo, NY firm, is recalling approximately 196,222 pounds of frozen chicken quesadilla and various other heat treated, not fully cooked frozen mini meals and snack items because they may be contaminated with E. coli O121, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to FSIS recall: [View Labels (PDF Only)]

Food Fraud - Horse Meat, Seafood, Honey, etc

With the recent discovery of horse meat in beef sold in Europe, there is an increased awareness of food fraud, the illegal substitution of one food item for another for economic gain. In some cases, it is a straight substation, while in others, it is addition of a filler. In some cases, it may be removal. (Removal would be used when there is chemical that would otherwise render the product unusable such as the removing of antibiotics from honey).

 

While there are been minimal food safety risks to this point, it does raise concerns about traceability and even food defense. Certainly an exception to this was the melamine contamination of wheat gluten that was used in pet foods. In this case, the industrial chemical melamine was added to wheat gluten to increase the level of ‘detectable protein’.  

 

Last month an advocacy group reported that up to 1/3 of seafood sold in restaurants may be mislabeled. One interesting example was that the fish species Escolar was being labeled as white tuna. Problem is that Escolar is the Ex-lax of the seafood world and can result in explosive diarrhea when eaten in large quantities. 

 

Other products that are subject to food fraud include 

• Honey – one of the largest items to be subject to fraud. There is a worldwide network that supplies honey. Cheaper honey from China is often mixed in other countries to escape being labeled “From China”. Problems with Chineese honey – one is that it has been found to contain antibiotics. In other cases, it was diluted. http://www.theglobeandmail.com/technology/science/honey-laundering-the-sour-side-of-natures-golden-sweetener/article562759/  
• Juice Concentrate (Orange and apple)
• Olive Oil
• Milk
• Coffee
• Saffron

 

USP has a Food Fraud Database that links to numerous studies.

 

  

 

Food Fraud: Are Your Ingredients At Risk?

 Wed, 03/06/2013 - 2:17pm

 Lindsey Jahn, Associate Editor, Food Manufacturing

 

 Food fraud is on the rise across the globe, and it is impacting all forms of products — from milk and olive oil to seafood and beef. While some cases of food fraud are due to the efforts of unscrupulous processors, some honest food companies are unknowingly producing items containing fraudulent ingredients.

 

Europe’s meat industry has been in crisis mode since Ireland announced that at least one-third of frozen “beef” burgers produced in the country contained traces — or sometimes much more than traces — of horsemeat. Since then, horsemeat has been detected in many European meat products, from Ikea’s signature Swedish meatballs to prepared meals produced by Nestle.

  

So far, no horsemeat has been detected in the U.S. food supply. But the U.S. food industry is no stranger to other types of food fraud. The U.S. Pharmacopeial Convention (USP) maintains a Food Fraud Database which identifies cases of food fraud occurring in the U.S. The USP in January released its most recent update to the database, which added almost 800 new records of food fraud, increasing the total number of records published in the database by 60 percent.

  

Can Seal Issue Results in Recall

Bumble Bee Tuna is recalling 5 oz cans of tuna due to loose seals . While there have been no illnesses, a loose seal can lead to product contamination, especially if the can is jostled sufficiently to provide a micro leak through the seal area. The products were distributed for retail sale nationwide between Jan. 17 and March 6 of this year. They have 'best by' codes ranging from Jan. 14, 2016 to March 6, 2016.

We do not normally see recalls for loose seals. In general, the double seam inspection is one of the most important food safety checks in a canning facility. To close a can, a lid is placed on top of the can and a series of rollers press the lid and can together to form a double seam.

There is a sealing compound on the lid that gets squeezed, and the final double seam will ensure the can seal is ‘hermetically sealed’, so that no air, or microorganisms can pass. Measurements are taken, often hourly, to ensure that the measurements of the seal are correct (the overlap, the length, the width, etc). For those that do it, they know what a tedious task it is. Each product line may have multiple seamers, each with multiple heads, all which must be checked.

A seal that is evaluated as loose is a food safety hazard . If multiple days of production are implicated for having loose seals, that result in an extremely costly recall, especially considering canning lines run in the range of 1000 cans/minute or higher.  2 months of product is a lot of cans of tuna.



FDA Recall Notice

Bumble Bee Foods Expands Voluntary Recall on Specific Codes of 5-Ounce Chunk White Albacore and Chunk Light Tuna Products Due to Loose Seals

http://www.fda.gov/Safety/Recalls/ucm342851.htm?source=govdelivery

FOR IMMEDIATE RELEASE - SAN DIEGO - March 7, 2013 -- Bumble Bee Foods, LLC, is expanding a voluntary recall on specific codes of 5-ounce Chunk White Albacore and Chunk Light Tuna products. The recall has been issued because the products do not meet the company's standards for seal tightness.
Loose seals or seams could result in product contamination by spoilage organisms or pathogens and lead to illness if consumed. There have been no reports to date of any illness associated with these products.

No Horse Meat in US Beef Supply

Some people seem to worry too much about US food supply, but unlike Europe, there has been no horse meat detected in our beef supply. A few interesting notes:

• Horse meat does not pose a food safety risk, but is more of a perception issue by consumers.
• From a food safety perspective, the EU horse meat scandal is more of a ‘traceability’ issue for those companies involved.  
• In Europe, there were many suppliers and many middleman involved as meat was sourced from various countries in Europe. The testing of meat continues. A table of test results - http://www.bbc.co.uk/news/world-21412590 
• It is once again legal to slaughter horses in the US, but currently, no US facilities are doing so. And FSIS does not allow imported horse meat. 
• In 2010, some 137,000 horses were sent from the US to Mexico and Canada to be slaughtered.
• Meat testing is done primarily by DNA testing using PCR methodology. ELISA technology (using antibodies) is also used, but is not as effective for processed meat products.

 

 

U.S. officials: No horse meat in our beef

 The U.S. has not become embroiled in the horse meat scandal in Europe

Elizabeth Weise7:42p.m. EST March 1, 2013 USA Today

 http://www.usatoday.com/story/news/2013/03/01/horse-meat-united-states/1957893/

 

The horse meat scandal in Europe keeps getting bigger but U.S. officials say it's unlikely there's any horse meat hidden in U.S. meat products.

 

Genetic tests have found ground horse meat in beef in Ireland, Britain, Germany, Italy, Poland and the Czech Republic. On Friday Taco Bell outlets in Britain found traces of the meat in what was supposed to be 100% beef. The company has removed all beef products from its menu in the United Kingdom.

 

There is no link between Taco Bell suppliers in Europe and the United States, the company said.

 

How the horse meat entered the European food supply is unknown.

 

New Allergy Advice for Children

A recent paper in the Journal of Allergy and Clinical Immunology suggests that introducing allergenic food to babies may help to prevent food allergies from developing. The WSJ article below states that while more research is needed, observational studies show that kids with early exposure have lower allergy rates. If true, parents who shield thier children from 'germs' or certain types of foods, may actually be doing thier children a diservice.
Food Allergy Advice for Kids: Don't Delay Peanuts, Eggs
WSJ On-Line YOUR HEALTH Updated March 4, 2013, 8:00 p.m by Sumathi Reddy

http://online.wsj.com/article/SB10001424127887324662404578334423524696016.html?mod=dist_smartbrief

Parents trying to navigate the confusing world of children's food allergies now have more specific advice to consider. Highly allergenic foods such as peanut butter, fish and eggs can be introduced to babies between 4 and 6 months and may even play a role in preventing food allergies from developing.

These recommendations regarding children and food allergies—a rising phenomenon that researchers don't fully understand—come from the American Academy of Allergy, Asthma & Immunology in a January article in the Journal of Allergy & Clinical Immunology: In Practice. The AAAAI's Adverse Reactions to Foods Committee outlined how and when to introduce highly allergenic foods, which include wheat, soy, milk, tree nuts, and shellfish.

The recommendations are a U-turn from 2000, when the American Academy of Pediatrics issued guidelines that children should put off having milk until age 1, eggs until 2 and peanuts, shellfish, tree nuts and fish until 3. In 2008, the AAP revised its guidelines, citing little evidence that such delays prevent the development of food allergies, but it didn't say when and how to introduce such foods.

Food allergies affect an estimated 5% of children under the age of 5 in the U.S., according to the National Institute of Allergy and Infectious Diseases, part of the National Institutes of Health. The prevalence of a food allergy for children under 18 increased by 18% from 1997 to 2007.

"There's been more studies that find that if you introduce them early it may actually prevent food allergy," said David Fleischer, co-author of the article and a pediatric allergist at National Jewish Health in Denver. "We need to get the message out now to pediatricians, primary-care physicians and specialists that these allergenic foods can be introduced early."

PCA Owner and employess face prison time for shipping tainted product

Federal prosecutors have filed charges against the owner of PCA as well as several employees for their role in knowingly shipping Salmonella contaminated peanut butter in 2009. This contaminated product resulted in an outbreak of more than 700 illnesses and 9 deaths. It also resulted in one of the largest recalls in US history. The owner now faces 76 charges “with criminal fraud and conspiracy, for his role in what they said was a scheme to ship peanut products known to be contaminated to customers in states across the country” , which can land him in prison for up to 20 years.
The indictment can be viewed here http://www.justice.gov/iso/opa/resources/61201322111426350488.pdf. One of the more colorful emails captured in the indictment is this.

Also facing charges are the Operations Manager and the QA Manager. While we do not know to what extent they were following orders versus actively participating, we certainly can guess that they were not making large sums of money off the transactions compared to the owner and his brother. We can also guess that they did not have the level of knowledge required with regard to the actions they were taking. From the indictment:

So here is an office person that was promoted to the QA manager. Was this promotion based upon her food safety knowledge, or the fact she could execute orders from her superiors. Unfortunately, this person may now face prison time. For what…following orders of an owner who put his own greed above the safety of the people who consumed his product.

While the vast majority of food companies here in the US produce safe food, there are still too many companies who do not put a premium on hiring and developing a well-trained technical support staff, or giving them a voice in making risk-based decisions. And there are still too many companies where the decision makers are inadequately versed in the technical aspects of the products they make, including food safety. Hopefully the outcome of this case will become a shot-across-the-bow for these companies. 

  

Charges Filed in Peanut Salmonella Case
By SABRINA TAVERNISE

Published: February 21, 2013 NY Timeshttp://www.nytimes.com/2013/02/22/business/us-charges-former-owner-and-employees-in-peanut-salmonella-case.html?_r=0

Federal prosecutors have filed criminal charges against the former owner and several employees of a now-defunct peanut company that was the source of a salmonella outbreak in 2009 that killed nine people and sickened more than 700. In a 76-count indictment unsealed on Wednesday, investigators charged Stewart Parnell, 58, the former owner of the Peanut Corporation of America, or P.C.A., with criminal fraud and conspiracy, for his role in what they said was a scheme to ship peanut products known to be contaminated to customers in states across the country.

The salmonella outbreak was one of the deadliest in United States history, resulting in recalls of thousands of products made by more than 300 companies, according to Food Safety News.

FDA Issues Warning Letter for Inadequate Response To Violations

This article published in the Packer (below) is a cautionary tale on the need for follow-up documentation on ‘actions taken’ in response to violations identified in a regulatory inspection. In summary, after the company had a Listeria contamination recall, they were inspected by FDA. The FDA inspection found Listeria contamination on finished product as well as on food contact surfaces. FDA issued a report to the company. The company responded in a letter about actions that they would take, but did not follow up again that those actions were actually taken and implemented. Because of this, FDA issued a Warning Letter (below) to the company (and we the public get to read about it).



UPDATED: FDA hasn’t closed books on Missa Bay listeria incident
The Packer - 02/06/2013 10:47:10 AM
Coral Beachhttp://www.thepacker.com/fruit-vegetable-news/FDA-hasnt-closed-books-on-Missa-Bay-listeria-incident-190030841.html?utm_source=dlvr.it&utm_medium=twitter

UPDATED COVERAGE, Feb. 7) A warning letter from the Food and Drug Administration, made public Feb. 5, indicates the agency is still concerned about listeria contamination found in July at a fresh-cut facility that supplied apple slices to McDonald’s and Burger King restaurants.
The warning letter to Missa Bay LLC — dated Dec. 10 — gave company officials 15 days to respond.

Tamara Ward, FDA press officer, said Feb. 7 the company responded to the December letter but that she could not release details because the investigation is ongoing.

Recalls for Lox, Sprouts and Crab Spread Due to Positive Listeria Tests

In the Northwest U.S. there is a recall for Lox (smoked salmon and cream cheese on a bagel) due the potential for Listeria contamination. http://www.fda.gov/Safety/Recalls/ucm337723.htm

This is related to the smoked salmon recall last week - http://www.fda.gov/Safety/Recalls/ucm337382.htm. Smoked salmon is a fully cooked, ready-to-eat food items that has a history of recalls due to Listeria. Listeria contamination becomes a risk in the post-process environment (after smoking) when there is exposure of the product during slicing and packing. 

Also in the northwest, a company is recalling its sprout products, wheatgrass, and pea shoots due to the potential for Listeria contamination. http://www.fda.gov/Safety/Recalls/ucm337785.htm

In the mid-Atlantic, Giant and Martin Supermarkets are recalling Gold Coast crab spread due to Listeria. http://www.yorkdispatch.com/ci_22506421/giant-recalls-crab-spread-fearing-listeria

In each of these cases, there have been no reported illnesses. The recalls were triggered due to finished product testing that yielded positive Listeria results.

Norovirus 2013 - Sydney Strain

Jeff Mullhollem, Penn State Live 2/1/13
http://live.psu.edu/story/64019
UNIVERSITY PARK, Pa. -- A new strain of norovirus, known as GII.4 Sydney 2012, is making the rounds this winter, causing a significant number of acute outbreaks. According to the U.S. Centers for Disease Control and Prevention, it has become the dominant strain, causing more than 140 reported outbreaks in the United States so far this year.

People should try to limit their exposure to norovirus and try to minimize its spread, advised an expert in Penn State's College of Agricultural Sciences.
"There are some important reasons that lead to so many people becoming ill from norovirus," said Martin Bucknavage, extension food safety specialist.

"One is this virus's low infectious dose. It is estimated that it may take less than 20 viral particles to make someone ill. Then, there is the ability of the virus to survive on dry surfaces for two weeks or more and in water for months."

The virus can be spread in contaminated food or water, from contaminated surfaces, directly from a sick person or from the intake of aerosolized droplets of vomitus. Norovirus is not related to the flu (or influenza), which is a respiratory illness caused by a different virus, and flu shots do not protect against it.

The main symptom of norovirus infection is another factor in its spread -- acute-onset vomiting.

"This prevents people from becoming sick in a secure location," Bucknavage said. "Rather, rapid onset can occur at a dinner table, in a meeting or on the bus. People usually become ill within 12 to 24 hours of exposure, although longer incubation periods do occur."

Once someone is sick, they can experience symptoms for 24 to 72 hours and can remain contagious for up to three days, Bucknavage noted.

"Because of this short incubation time, low infectious dose and ease of spread, one can see why it spreads through a school or a cruise ship so quickly," he said. "While rarely fatal, people who become ill need to be sure to consume liquids so they don't become dehydrated."

The key to preventing infection is frequent, but correct, hand washing -- scrubbing hands with soap and warm water. In addition, it is important for people to stay home when ill, especially when they may have been exposed to someone who has had the illness.

"They also should stay home for at least 48 hours after symptoms have subsided," Bucknavage said. "Contaminated surfaces must be cleaned using a strong chlorine bleach solution, one cup of bleach to one gallon of water. Cooking also will destroy the organism."

To learn more about norovirus, visit the Centers for Disease Control and Prevention website at http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus.htm.